Researchers at Eurac Research in Italy have baked sourdough bread using yeast from the 5,300-year-old mummy known as Otzi the Iceman. Discovered in the Italian Alps in 1991, Otzi's remains provided several strains of cold-resistant yeast, which were found on his skin and in his digestive tract. Microbiologist Mohamed Sarhan noted that initial experiments yielded promising results, with the yeast adapting to a dough environment after about two weeks of being fed flour. The cold-adapted yeast strains could revolutionize the food industry by allowing fermentation at refrigerator temperatures, thus saving energy during transportation. While bread is a primary application being explored, discussions are also underway about brewing beer with the ancient yeast. The study highlights the mummy's complex microbiome, which includes microorganisms from Otzi's lifetime, those that colonized post-death, and modern microbes introduced during preservation. This research follows other notable revivals of ancient organisms, including a female roundworm that was dormant for 46,000 years in Siberia's permafrost.